Recipe for Baked Monkfish with Creme Fraiche in Foil (Coda Di Rospo in Cartoccio) 
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Yield:
6 )
Ingredients:
Amount Ingredient
6 x 200g pieces monkfish fillet
2 tbl fresh rosemary
3 clv garlic peeled and cut into slivers
100 gm butter melted
sea salt and freshly ground black pepper
6 x dessertspoons creme fra"che
Instructions:
Instructions: Preheat the oven to 200C/400F/Gas 6.
With a sharp knife make tiny slits evenly all over the monkfish and insert 23 rosemary leaves a sliver of garlic and some salt and pepper halfway into each.

Make six rectangles of doubled foil dull side out.

Brush with butter and place a piece of monkfish in the centre of one half of the foil.

Put a dessertspoon of creme fra"che on top.

Fold the other half of the foil over the monkfish and then fold the sides in tightly but leave the top open.

Pour a dessertspoon of vermouth into each parcel and seal well.

It is essential for the package to be airtight to stop the steam escaping.

Place the foil packages on a baking tray and bake at the top of the preheated oven for 20 minutes.

Serve immediately with the juices.

Serves 6

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